Investigating the effect of corn silk extract on the properties of the traditional fermented dairy product ayran

Authors

DOI:

https://doi.org/10.15587/1729-4061.2025.335174

Keywords:

corn silk, ultrasonic extraction, aqueous extract, amino acid profile, antioxidant activity

Abstract

This study's object is the potential of fresh and dried corn silk (CS) as functional ingredients for fortifying the national fermented milk product – ayran.

There is an obvious need for comprehensive research into fermented products based on plant-milk synergy. The current study is aimed at solving the task of increasing the nutritional value of ayran by fortifying it with extracts from local raw materials.

A series of comprehensive studies were conducted to reveal the potential of fermented ayran products with CS extracts using the synergistic effect of plant and dairy matrices. A technology for ayran fortified with biologically active compounds of CS extract has been devised. It has been established that under the influence of CS extract, the content of polyphenols and flavonoids increases by 22.2%, which accompanies the antioxidant activity of corn silk in products. In the experimental sample, a significant increase (by 10.49%) in protein content was observed, which exceeds the control value. This activation led to the conclusion that corn silk significantly improves the amino acid profile of the product. The concentration of some amino acids increased significantly. The most pronounced increase is observed for proline (by 18.28%), methionine (by 15.67%), valine (by 13.36%), arginine (by 13%), and tyrosine (by 12.7%). An increase in the level of phenylalanine (by 10%), histidine (by 6.47%), alanine (by 6.7%), serine (by 4.9%), glycine (by 3.8%), lysine (by 2.1%), and isoleucine with leucine (by 0.98%) was also noted. Ayran with aqueous extract of corn silk demonstrated an improved mineral profile. The contents of important minerals such as sodium (4.77%), magnesium (1.21%), phosphorus (10.90%), potassium (18.08%), calcium (10.68%), chlorine (11.25%), and sulfur (0.71%) increased significantly. These changes indicate that the designed product could be considered an improved functional food and with the potential for commercialization

Author Biographies

Aigerim Aitbayeva, South Kazakhstan University named after M. Auezov

PhD Student

Department of Food Engineering

Makhabat Kassymova, South Kazakhstan University named after M. Auezov

Candidate оf Chemical Science, Professor

Department of Food Engineering

Maigul Kizatova, Asfendiyarov Kazakh National Medical University

Doctor of Technical Sciences, Professor

Ravshanbek Alibekov, South Kazakhstan University named after M. Auezov

Candidate of Chemical Science, Professor

Department of Food Engineering

Aidana Utebaeva, South Kazakhstan University named after M. Auezov

PhD, Senior Lecturer

Department of Technology and Food Safety

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Investigating the effect of corn silk extract on the properties of the traditional fermented dairy product ayran

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Published

2025-08-26

How to Cite

Aitbayeva, A., Kassymova, M., Kizatova, M., Alibekov, R., & Utebaeva, A. (2025). Investigating the effect of corn silk extract on the properties of the traditional fermented dairy product ayran. Eastern-European Journal of Enterprise Technologies, 4(11 (136), 57–69. https://doi.org/10.15587/1729-4061.2025.335174

Issue

Vol. 4 No. 11 (136) (2025): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2025 Aigerim Aitbayeva, Makhabat Kassymova, Maigul Kizatova, Ravshanbek Alibekov, Aidana Utebaeva

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